Chunky lentil soup with parmesan from Almost Vegetarian: A Primer for Cooks Who Are Eating Vegetarian Most of the Time, Chicken & Fish Some of the Time, & Altogether Well All of the Time by Diana Shaw

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Baked eggplant and radicchio sandwich

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • michalow on December 09, 2017

    This is a simple, delicious, and filling soup. I've always used the white rice as called for in the recipe, but this time I tried brown basmati (needs longer cooking time, so add around the same time as the lentils) and liked it even better. Parmesan-parsley garnish is a must.

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